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“JOSH’S ROASTED CHICKEN WITH ORANGE & CHERRIES – FEASTING WITH THE FOOD MAG”

We all have those special festive dishes that we love and are close to our hearts, and the team behind the Townsville Food Magazine are no different. From delicious drinks to sumptuous side salads, beautiful bird and delectable desserts, together, our teams’ favourite dishes create the perfect festive spread.

 

• 1.5kg chicken thigh cutlets
• 1 orange
•1/2 cup chicken stock
•1 cup fresh cherries, pitted
• 1/2 tablespoon fresh thyme
• olive oil
• salt and pepper

Dry the chicken with paper towel and season the bottom with salt.

Add the chicken to a roasting pan.

Drizzle the top of the chicken with some olive oil. Add the chicken stock, and orange juice.

Season the top of the chicken generously with salt. Add the cracked black pepper, and zest from about half of the orange, as well as the thyme. Add in the cherries.

Slice the orange and nestle generously around the chicken pieces.

Bake the chicken at 180C for 45-50 minutes, or until juices run clear when a skewer is inserted into the flesh.

Let rest for about 15 minutes before serving.

 

To round out your Xmas feast, see also:

• Sarah’s Prosciutto, Fig and Goat’s Cheese Salad
• Jaimie’s Signature Cherry Pie
• Kate’s Xmas Sangria

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